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Coconut & Raspberry Baked Doughnuts

My DIY Apr 11, 2016

Coconut & Raspberry Baked Doughnuts

A recent trip down under saw me introduced to the amazing Nodo (pronounced no dough), a crazy good cafe and bakery thats makes gluten free and raw doughnuts. After eating one of their creations (ok, two in fact) I must say, they’re absolutely incredible and far removed from the often sickly sweet standard versions. With delicious whole ingredients like coconut, beetroot and chai, no gluten and a light cake like texture, they’re not a bad choice for your next treat yourself day. The owner (of both the premises and the best job around – doughnut taster!!) Kate, kindly shared a recipe for her famous Raspberry and Coconut Baked Doughnuts so you can make your own at home…. Yay! How good is it when you can have your cake and eat it too?

Dress by Paddo to Palmy

Coconut & Raspberry Baked Doughnuts


for the doughnuts (makes 6)
1 egg
1 egg yolk
1 tsp vanilla bean
80g butter, unsalted at room temperature
110g panela sugar
3/4 cup coconut milk
½ tbsp. coconut oil
3 cups gluten free flour blend
1 heaped teaspoon baking powder

for the glaze
125g couverture white chocolate
1 tbsp coconut oil
1/4 tsp vanilla bean (optional)
freeze dried raspberries


  1. Preheat the oven to 180C.
  2. Add the egg, egg yolk and vanilla bean to a small bowl and whisk lightly to combine. Set aside.
  3. Cream the butter and sugar together in a stand-mixer for 3 minutes or until pale and fluffy. Add the egg mixture slowly and beat until combined. Add the milk, beating after each addition.
  4. Sift the flour and baking powder over the bowl and mix very lightly to combine. You must be careful not to overwork the dough or it will become tough and dense.You want the mixture to look like the consistency of a thick cake batter. Gluten free flour blends can vary so if it seems a little dry, just add a little more milk.
  5. Pipe the mixture into a thoroughly greased donut mould and place on a baking tray, this is important if using a silicon based mould.
  6. Bake the donuts for 10-12 minutes or until puffed and lightly golden.
  7. Allow to cool for 1-2 minutes in the tray then place a baking rack over the top of the donut mould and flip over to turn out the donuts to cool completely.
  8. To glaze the donuts, melt the white chocolate & coconut oil together. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Once melted, stir in vanilla bean paste. Dip the donuts face down in the chocolate and sprinkle with freeze dried fruit (like we have done).

Andy how pretty are the interiors?!?

Ok ok you can probably see that these little nuggets of goodness do still have sugar in them, so it’s not like you’ll be able to eat one as a fullstop to every meal, but as a once in a while treat they’re pretty much guilt free!

Photos by Nicola Lemmon

Tags baking food recipe

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